French Toast-Topped Chicken Potpie

By glomcrae

Ingredients

• 1 T. butter
• 1 T extra virgin olive oil
• 3 T all-purpose flour
• 1 (5 1/2 oz) can reduced fat chicken broth
• 1 1/2 cups cubed (1/2 inch) butternut squash
• 2 cups cooked and shredded boneless, skinless chicken breast
• 1 cup frozen baby peas
• 1/3 cup reduced-fat sour cream
• 1 t lemon juice
• 1/2 t salt
• 1/2 t ground black pepper
• 1/2 t dried herbs de Provence (or thyme)
• 1/3 cup ow-fat milk
• 2 large eggs
• 6 slices bread, halved diagonally, crusts trimmed

Details

Servings 6

Preparation

Step 1

Heat oven to 450 degrees. Coat an 8 x 8 inch glass baking dish with cooking spray.

In a saucepan, heat butter and olive oil on low until butter is melted. Add flour and whisk for 1 minute. Gradually whisk in the broth.

Increase heat to medium and continue cooking, stirring constantly until the sauce thickens, 3 to 4 minutes.

Add the squash and continue simmering until the squash is nearly tender, about 4 minutes.

Remove saucepan from heat and stir in the chicken, peas, sour cream, lemon juice, salt, pepper and herbs. Pour mixture into baking dish. In a shallow bowl, whisk together milk and eggs. dip 2 triangles of bread at a time in the egg mixture until soaked. Arrange the slices over the top of the filling in the baking dish.

Bake until bread is golden-brown on top, 15 to 20 minutes. Serve hot.